Barbecued Kabobs
Submitted by sue_e
Grilled pork shoulder kabobs marinated in peanut oil, apple cider vinegar, and Italian herbs, threaded with green pepper and pineapple chunks. Marinate overnight for the boldest flavor.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minPork, pineapple, and green pepper on a skewer. It’s a classic combination for a reason, and this recipe nails it with a simple overnight marinade.
Cubed pork shoulder soaks in peanut oil, apple cider vinegar, garlic, and Italian herbs until it’s packed with tangy, savory flavor.
Then everything gets threaded onto skewers with chunks of bell pepper and pineapple, and grilled over coals with regular basting until the pork is caramelized and the pineapple edges go golden and sticky.
The peanut oil in the marinade keeps things from drying out on the grill, which is clutch when you’re cooking over direct heat for 30 to 40 minutes.
Kitchen Tips
- Use pork shoulder, not loin. Shoulder has more fat and stays juicy through the longer grilling time. Loin cubes will turn into rubber.
- Marinate at least 4 hours, but overnight is where the real magic happens. The vinegar tenderizes while the herbs and garlic soak deep.
- If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
- Cut the peppers and pork to the same size so everything cooks evenly on the skewer.
Ingredients
Directions
Place pork cubes (1") in a nonmetal bowl.
Combine oil, vinegar, galic, salt and herbs, blend well, and pour over pork cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain and reserve.
Alternately thread pork cubes, peppers (1” square), and pineapple chunks on metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing coals. Broil, brushing with marinade and turning often, for 30 to 40 minutes.
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